2014 Annual Recipe Index

Total Page:16

File Type:pdf, Size:1020Kb

2014 Annual Recipe Index annual recipe index. 2014 aNNUAL RECIPE INDEX delicious. 1 annual recipe index. Apple & berry pies Baby bravas (v) ................................. Nov: 144 Basque burnt cheesecake .................. Jun: 70 Green papaya & Vietnamese herb salad with Dukkah-rolled eggs with freekeh and A with homemade custard .............Apr: 64 Baby carrot salad beans wok-tossed soy & sesame beef .... Apr: 26 beetroot (v)................................Oct: 111 Acai bavarois with acai coulis ............ Jul: 144 Apple frangipane tart with roasted lemon dressing (v) ....... Jul: 58 Balsamic lamb with radicchio, cannellini Jerk steaks with cornslaw ...............Apr: 93 Goat’s milk labneh with beetroot, almond with salted caramel sauce...........Mar: 56 Baby vegetable salad with soubise (v) Jul: 72 bean & pecorino salad ...............Sep: 97 Leek, pastirma & kashar omelette .. Jun: 76 pickled onions and dill oil (v) ....Mar: 128 Almond parfait Apricot, walnut & lavender cake ....... Nov: 82 bacon. see ham and bacon Black bean chilli Miso steaks with warm mirin slaw Kangaroo kofta with warrigal greens, with caramelised pineapple .......Oct: 33 apricots Bacon and egg tart with guacamole (v) ....................Oct: 108 and sushi rice ............................... Jul: 92 beetroot and feta ........................Apr: 79 Chargrilled peaches with green beans Apricot, walnut & lavender cake ... Nov: 82 with bush tomato relish ..................Apr: 76 Bloody Mary baked beans (v) Dec/Jan: 147 Oxtail ragu ......................................Apr: 64 Moroccan spiced lamb chops with and almonds (v) ................. Dec/Jan: 126 Pork with prosciutto & apricots ...May: 104 Bacon kaboom meatloaf ................... Aug: 90 Butter beans on toast ................... Jun: 104 Pho bo (beef noodle soup) ............ Aug: 88 moghrabieh & roasted beetroot Jun: 87 Chargrilled swordfish with grape, Arepas (Colombian dough patties) ... Jul: 105 Baked asparagus custards Celeriac & white bean soup with Pub-style beef Poached eggs with avocado, almond & barley salad ................Mar: 79 Asian slaw (v) ....................................... Jun: 59 with hot-smoked salmon salad .......Sep: 64 crispy chorizo and glazed apple .. Jul: 60 & watercress salad .............. Dec/Jan: 90 beetroot and spinach (v) ...........Mar: 119 Grilled cucumbers asparagus Baked chickpea & lemon falafel Chargrilled chermoula quail with Rib-eye steaks with lemon, Ricotta fritters with beetroot relish with almond cream (v) ..............Feb: 103 Asparagus grape & haloumi salad with tahini dressing (v) ....................Mar: 82 flat bean & pistachio salad .......Mar: 126 caper & dill butter .......................Feb: 71 & hot-smoked trout ....................Oct: 63 Orange & almond cake ................. Aug: 84 with vinaigrette (v) .......................Feb: 18 Baked huevos rancheros.................. Nov: 110 Chargrilled peaches with green beans Rosa di parma Roast beetroot, caramelised onion Ricciarelli (almond biscuits) ............ Jul: 109 Baked asparagus custards Baked kumaras with chipotle butter and almonds (v) ................. Dec/Jan: 126 (prosciutto-stuffed beef fillet) .....Sep: 62 & goat’s cheese tarts..................May: 94 Upside-down apple with hot-smoked salmon salad ...Sep: 64 and pico de gallo (v) ...................... Nov: 58 Chicken with butter bean puree Satay beef fillet with watercress Spiced millet pilaf & almond cake with pistachios ..May: 25 Bucatini carbonara with asparagus, Baked lamb schnitzel and crispy chorizo ...................... Jul: 128 and cucumber ..................... Dec/Jan: 64 with beetroot, feta and mint (v) ..Feb: 84 Zucchini bhajis with mint & almond salad pancetta and pecorino ...............Sep: 87 with celeriac slaw ...........................May: 81 Green bean olive & fennel salad (v) Feb: 96 Sichuan beef noodle salad .............Oct: 87 Sprouted quinoa, beetroot and buttermilk dressing (v) ...... Nov: 120 Chargrilled prawn & asparagus skewers Baked ocean trout Hot-smoked salmon with broad beans Skirt steak & goat’s curd salad (v) .................. Jul: 84 Almond parfait with burnt orange ............. Dec/Jan: 118 with smashed cucumber salad ...... Nov: 58 and preserved lemon ...............Apr: 132 with chargrilled vegetables ....... Feb: 92 Venison steak sandwiches with with caramelised pineapple .......Oct: 33 Chipotle pork with asparagus, baby leeks, Baked orzo with mozzarella Lentil, white bean Slow-braised brisket beetroot relish and fennel salt ... Aug: 62 Amazing vegie moussaka ................. Jun: 104 oats and orange .................. Dec/Jan: 43 and oregano (v) .............................. Nov: 78 & quinoa burger (v) .....................Oct: 50 in chu hou sauce ......................... Jun: 62 Beetroot, blue cheese & maple-roasted Amritsari fish ..................................... Jun: 132 Farfalle with asparagus Baked ricotta Olive oil-poached ocean trout Slow-cooked beef walnut salad (v)............................Feb: 72 anchovies and sausage ................................Sep: 95 & kale sourdough rolls (v) .............. Aug: 57 with broad beans ........................Sep: 28 with ras el hanout .......................May: 88 Beetroot & apple relish .................. Aug: 62 Lamb rump with broccolini Asparagus & ricotta Baked salt & vinegar potato crisps One-pot butter beans Slow-cooked oyster blade steak Beetroot & feta filo pizza (v) .......... Aug: 69 and white anchovy dressing ...... Aug: 36 open lasagne (v) ........................Sep: 112 and thyme kumara chips (v) ............Feb: 71 with chorizo and chipotle .......... Jul: 118 with tomato relish, ......................Feb: 92 Beetroot & tomato borscht ......... Aug: 109 Lamb tagliata with broccolini Asparagus grape & haloumi salad with Baked-blackberry bellini ...................Feb: 107 Pollo alla diavola Spelt with sticky onions, seared beef, Beetroot chocolate fudge cake ....... Jul: 60 and anchovy & chilli butter .........Sep: 28 vinaigrette (v) ..............................Feb: 18 Baleadas (Honduran tortillas) ............. Jul: 106 with Tuscan beans .......................Sep: 50 rocket and parmesan ..................Mar: 68 Beetroot dip with cheese straws ....Apr: 54 Ortiz anchovy, piquillo pepper avocado Balsamic lamb with radicchio, Smoky black bean soup Sumac steaks with carrot Beetroot ravioli with sage and avruga caviar on toast ........ Nov: 68 Avocado mousse cannellini bean & pecorino salad ...Sep: 97 with grilled corn salsa (v).......... Aug: 106 & avocado salad ...................... Nov: 108 & poppyseed burnt butter (v) ...... Jul: 52 Roasted bullhorn peppers with olives with spiced orange ...................Apr: 123 bananas Stir-fried blue-eye with snake beans, Tandoori beef skewers Beetroot relish .................................Oct: 63 and white anchovies (v) ..............Oct: 96 Black bean chilli Banana & lime souffles turmeric and chilli ........................ Jul: 84 with coconut rice and raita ........ Aug: 72 berries Zucchini, white anchovy with guacamole (v) ....................Oct: 108 with coconut .............................Feb: 121 Twice-cooked beans with pork Zucchini ‘noodles’ Acai bavarois with acai coulis ........ Jul: 144 & rocket pizzas ......................... Nov: 120 Chargrilled tuna with avocado Banana tarte Tatin and XO sauce ............................. Jun: 60 with seared steak ..................... Nov: 118 Apple & berry pies Anneka’s simple flaky pastry ..............May: 72 & coconut salad ........................Oct: 106 with honeycomb crumble ............ Jul: 33 White bean gnocchi Beef brisket with horseradish mash ..Jul: 66 with homemade custard .............Apr: 64 Antipasto polenta tart (v) ....................Apr: 91 Fish tacos with guacamole, pice de gallo Salted banoffee tranche ..............May: 111 with quick balsamic lamb ragu .... Jul: 93 Beef carpaccio crostini ..................Sep: 122 Baked-blackberry bellini ...............Feb: 107 Aperol spritz jellies .............................May: 57 and chipotle mayonnaise ...........Apr: 86 Barbecued lamb racks ........................Feb: 95 beef Beef stir-fry with quick kimchi .........Mar: 78 Berries & cream jelly slice ............May: 121 apple Poached eggs with avocado, Barbecued pizzas ..................................Feb: 7 Beef brisket with horseradish mash ..Jul: 66 beetroot Berry & rosewater trifle cake ....Dec/Jan: 68 Apple & berry pies beetroot and spinach (v) ...........Mar: 119 Barbecued pork fillet with coconut, Beef carpaccio crostini ..................Sep: 122 Beetroot, blue cheese & maple-roasted Blueberry & lemon with homemade custard .............Apr: 64 Salmon escalopes cucumber & tomato salad ..............Mar: 80 Beef stir-fry with quick kimchi .........Mar: 78 walnut salad (v)............................Feb: 72 yoghurt muffins .........................Mar: 119 Apple frangipane tart with dill & avocado salad ............Feb: 50 barley. see cereals Braciola (Italian rolled beef) ........... Jul: 131 Beetroot & apple relish .................. Aug: 62 Blueberry lemon with salted caramel sauce...........Mar: 56 Scallops with peas, avocado, Barley & brown rice bowl (v) ...............Oct: 84 Braised beef & cauliflower pie ......May: 36 Beetroot & feta filo pizza (v) .......... Aug: 69 & mint drizzle cake ......................Mar: 97 Beetroot & apple relish .................. Aug: 62 pancetta and taramasalata ........ Nov: 96 barramundi. see fish Braised beef cheeks Beetroot & tomato borscht ........
Recommended publications
  • Mii Food Menus
    ANTIPASTI PRIMI Tricolore salad £6.90 Pappardelle ai funghi porcini £10.50 Tomato, mozzarella, avacado, olive oil, balsamic vinegar and basil Onion, garlic and porcini mushrooms Caprese salad £6.50 Spaghetti Napoli £8.90 Tomato, mozzarella, pine nuts and pesto sauce Garlic, onion, tomato and basil Antipasto Misto £10.50 Maccheroni all’amatriciana £10.50 Mixed salami Onion, garlic, pancetta and tomato Olives £3.00 Gnocchi al tegamino £10.50 Marinated black olives Tomato and mozzarella Rosemary Focaccia £4.90 Maccheroni made in Italy £10.50 Olive oil, fresh rosemary and sea salt Pancetta, onion and dolce latte cheese Bruschetta £4.90 Risotto special £10.90 Cherry tomato, garlic, onion and herbs Mixed vegetables, pancetta, mascarpone, onion and garlic Garlic bread with cheese £4.90 Lasagne £11.50 Garlic and mozzarella cheese Homemade beef lasagne with egg Pizza Rossa £4.90 Farfalle al salmone £10.50 Tomato and tuna oil Onion, garlic, mascarpone, salmon and courgettes Insalata di mare £8.90 Orecchiette e broccoli £10.50 Seafood salad Garlic, onion, Italian sausage and broccoli Calamari e Gamberoni fritti £9.90 Pappardelle alla marinara £11.50 Fried squid and king prawns Onion, garlic, mixed seafood and cherry tomato Beef Carpaccio £10.90 Spaghetti Bolognese £10.90 Parmesan cheese, rocket, olive oil and lime A traditional bolognese with carrot and fennel Antipasto all Italiana £9.50 Ravioli alla Romagnola £11.50 Bualo mozzarella and prosciutto Spinach and ricotta filled ravioli with onion, garlic, mushrooms, goats cheese and pancetta Caprino
    [Show full text]
  • Soup to Nuts: Playing with Fire at Jillyanna's Woodfired Cooking School
    July 17 Soup to Nuts: Playing with fire at Jillyanna's Woodfired Cooking School The flour flies and the teachers burn with a passion for cooking over a wood flame at this new culinary school in York County. By Meredith Goad [email protected] Staff Writer KENNEBUNKPORT - Whack. click image to enlarge Instructor Jill Strauss shovels a Crabby Cheddar pizza into the oven, where the heat registered over 750 degrees, at Jillyanna’s Woodfired Cooking School in Kennebunkport. Photos by Gregory Rec/Staff Photographer click image to enlarge A pizza cooks in an oven at Jillyanna’s. Additional Photos Below Select images av ailable f or purchase in the Maine Today Photo Store HOT STUFF JILLYANNA'S WOODFIRED COOKING SCHOOL 141 Wildes District Road, Kennebunkport 967-4960 EMAIL: [email protected] WEB:jillyannas.com THIN CRUST FOOD PROCESSOR PIZZA DOUGH Adapted from Cook's Illustrated Makes 4 7-ounce, thin-crust pizzas Bake pizzas on preheated baking stone or pizza steel. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel. 3 cups (16½ ounces) bread flour, plus more for work surface 2 teaspoons sugar ½ teaspoon instant or rapid-rise yeast 11/3 cups ice water (10½ ounces) 1 tablespoon olive oil, plus more for work surface 1½ teaspoons fine sea salt In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
    [Show full text]
  • 10% OFF PIZZA Carry out Only Snow Crab Legs
    ENTREES PIZZA SUNDAY - THURSDAY 9:00 AM - 10:00 PM All Broiled Platters are Served w/ Your Choice of Two Sides Regular (12") $9.40 | Extra Large (16") $1 1.75 FRIDAY & SATURDAY 9:00 AM TO 11:00 PM Extra Toppings $1.90 | $2.10 Fried Filet of Flounder ...................................................................................$1 9.99 Fried Shrimp (6) ..................................................................................................$2 1.99 Pepperoni | Fresh Tomatoes | Ham | Mushroom | Fried Seafood Platter ...................................................................................$34.99 Italian Sausage | Green Peppers | Onions | Anchovies | Mini Crab Cakes, Fried Shrimp, Fried Oyster, Olives | Italian Salami Fried Scallop, Crab Legs & Fried F lounder Captain's Classic Crab Cake (One 8 oz. Crab Cake). .$20.99 SPECIALTY PIZZA add on One 8 oz. Crab Cake ...................................................$1 2.95 12” 16” Broiled Seafood Platter ...............................................................................$34.99 VEGETARIAN ...............................................................................................$14.25 $17.70 Broiled Sea Scallops (w/ Lemon-Butter Sauce)...............$28.99 Mushrooms, Green Peppers, Black Olives, Stuffed Shrimp .....................................................................................................$27.95 Tomatoes and Extra Cheese Stuffed Chicken Breast with Crab Imperial.......................$25.99 GREEK DELUXE ......................................................................................$15.00
    [Show full text]
  • Seafood Entrees
    ITALIAN AMERICAN CUISINE - ON THE BEACH PASTA GARDEN SALAD AND GARLIC ROLLS INCLUDED ur family welcomes you to indulge in a unique dining experience with Obreathtaking views of the Atlantic Ocean, while being steps away from the pristine sands of Hollywood Beach. BROADWALK PASTA FEAST Includes lasagna, stuffed shells 17 Our menu is filled with homemade Italian-American cuisine which originates from our family roots in Naples, Italy. Everything from our hand-tossed pizza & calzones, LINGUINI ALFREDO 15 to our vast array of sauteed dishes, pastas and sauces, are created from scratch 12 with the finest ingredients daily. CHEESE RAVIOLI Our unique recipes were handed down from our father “papa” who started STUFFED SHELLS 12 perfecting his recipes & craft as a restauranteur over 50 years ago in the small town of Vomero in Naples, Italy. SPAGHETTI 11 With meatballs, meat sauce +4 So bring your family and friends to experience great food & atmosphere while enjoying the ocean breeze and people watching along the Hollywood Broadwalk. BAKED ZITI Mozzarella cheese, ricotta cheese & tomato sauce 13 APPETIZERS MEAT BAKED LASAGNA 16 FRESH MOZZARELLA CAPRESE GNOCCHI SORRENTINO With tomato, extra virgin olive oil, and basil 10 With fresh mozzarella, basil, and tomato sauce 14 FRIED SHRIMP BASKET PENNE A LA VODKA Served with french fries 12 With fresh vodka sauce 16 ADD GRILLED CHICKEN +6 | ADD GRILLED SHRIMP +7 BAKED CLAMS HALF DOZEN 8 | DOZEN 15 FRIED CALAMARI VEAL & BEEF ENTREES With marinara sauce12 SERVED WITH PASTA AND GARLIC ROLLS ZUPPA DI CLAMS OR MUSSELS VEAL PARMIGIANA 18 Sauteed in fresh marinara sauce.
    [Show full text]
  • PIZZA Gourmet Pizza Strombolis Calzones Flatbreads Sicilian Pizza
    PIZZA Our Pizzas are generously proportioned and made with the finest blend of cheeses and meats with our fresh tomato sauce on our fresh made daily dough. Basic Pizza: 14” Wood stone hand made pizza$9.95 Each additional topping $1.50 Create Your Own: Banana Peppers Sundried tomatoes Pepperoni Jalapeño Peppers Pineapple Bacon Spinach Roasted red Sausage Broccoli peppers Meatballs Extra Cheese Fresh mozzarella Gourmet Pizza Ham Eggplant Roma tomatoes BBQ Chicken Zucchini Anchovies Shredded chicken breast with mozzarella cheese Mushroom Ricotta Cheese Chicken, steak and and barbecue sauce. Served white. $14.95 Sliced Black Olives Garlic & Oil shrimp • $3.00 extra Greek Spinach Florentine Olive oil, garlic, spinach, kalamata olives, artichokes, Onions Artichokes sundried tomatoes and feta cheese. Served white. $14.95 Peppers Kalamata olives Margarita Fresh Mozzarella, ricotta cheese, basil and pizza sauce. $14.95 Flatbreads Buffalo Chicken Shredded chicken, buffalo sauce and bleu cheese dressing $14.95 Plain Flat Bread $7.95 Balsamic Portabella Each additional topping $1.00 • Chicken, steak and shrimp $1.75 extra Grilled Portabella mushrooms, roasted red peppers, fresh basil, tomato sauce and mozzarella cheese topped with a balsamic drizzle $14.95 Sicilian Pizza Meat Lovers Sicilian Pizza 14” $9.95 Pepperoni, sausage, bacon, meatballs and ham $14.95 Each additional topping $1.50 • Chicken, steak and shrimp $3.00 extra Pulled Pork Pizza Our famous pulled pork sandwich made into a pizza. Pulled pork, spinach, and red peppers topped with sharp provolone cheese. Strombolis Topped with Jack Daniels barbecue sauce drizzle. Served white. $15.95 one size Veggie Pizza All gourmet pizzas also available as Strombolis Broccoli, spinach, mushrooms, onions, peppers, olives, garlic, olive oil and mozzarella cheese.
    [Show full text]
  • Mimmos Pizza
    Don’t forget , we are a We’re the originators. BYOB establishment. Keeping it fresh is Bring your cold beer, wine, or EVERYTHING! champagne! Hours: Monday-Friday 11am-9pm Only @ Saturday 11am-9pm • Sunday 12am-9pm 646 Page Blvd Springfield MA 01104-3011 413-273-8388 Fresh From Our Flame- Broiled Fresh Seafood! For Starters Grill! Fish n chips (Coleslaw & Tartar)..................................10.95 Fried Mozzarella Sticks (6pc) ........................................5.95 Fisherman’s Platter (Fresh Whole Bellies, Shrimp, French Fries ..................................................................2.75 Mimmo’s Famous Burger w/ 8 oz. Haddock, Scallops w/ Fries, Coleslaw, & Tartar) ........22.95 w/ cheese ....................3.25 Premium Beef w/ Your Choice Of Lettuce, Fried Clam Strips (Generous Fresh Strips Onion Rings....................................................................4.25 Tomatoes, Pickles, Mayo, Ketchup, w/ Coleslaw & Tartar) ..................................................10.95 Chicken Tenders (5pc) ..................................................5.95 Mustard, & Cheese ........................ 5.95 ........ 6.95 w/fries Whole Bellies Fried Dough....................................................................4.50 (w/ Fries Coleslaw & Tartar) ........................................16.95 Big Bacon Burger w/ 8oz. Premium Beef, (w/ tomato sauce or cinnamon & powder sugar) Extra Bacon, w/ Your Choice Of Lettuce, Fresh Fish Haddock Sandwich Tomatoes, Pickles, Mayo, Ketchup, (Lettuce & Tartar) ..........................................................7.95
    [Show full text]
  • A Salute to Pizza Aroind the World
    The Little Bird© A Twice-Weekly Newsletter For Curious Seniors Nancy A. Franks, Editor Topic: A Salute To Pizza Around The World “Where’d you hear that?” “The Little Bird© told me!” Kangaroo & Emu Pizza Banana Curry Pizza Mockba Pizza ) ) ) tripadvisor.com tripadvisor.com theculturetrip.com (Photo Source: (Photo Source: (Photo Source:(Photo (Photo Source:(Photo manoosh.com.au) Are you ready to try Australia’s Don’t limit banana slices to your If you love seafood, this pizza named most patriotic pizza? The Coat Of breakfast cereal. Try them on your after Russia’s capital city is for you. Arms pie features both the pizza! Mockba is the Russian word for country’s national animal and its Sweden did not begin importing Moscow. national bird. bananas until 1949. The expensive, The pie is loaded with sardines, Slices of juicy, kangaroo steak and exotic fruits were an instant hit. tuna, mackerel, and salmon. It is Swedes began adding bananas to just capsicum peppers top one half of about everything – even pizza! A garnished with onions, peppers, and the pizza. The other half is topped favorite pie combines tomato sauce, herbs. Sometimes roe adds the with marinated emu thighs and grated smoked cheese, banana slices, finishing touch to a Mockba pizza. whole bush tomatoes. Red onions and a generous dash of curry powder. With all that seafood, why not add and cranberries are also added to This unusual treat is served some eggs as well, right? the pizza. Before it is served, the throughout the country. How does Ready to place your order? Coat Of Arms pizza is garnished that sound? with a native lemon myrtle mayo Squid Ink & Seafood Pizza Shrimp & Coconut adding a tangy, lemony taste to the creation.
    [Show full text]
  • Takeaway Menu
    40 GORDON STREET ITALIAN TAPAS GLASGOW G1 3PU 0141 221 4040 TAKEAWAY & COLLECTION ONLY SEE MENU INSIDE 0141 221 4040 LAST ORDER 11PM pen seven days from 12 noon till late (with last food orders at 11pm), our modern restaurant is great for tourists or city dwellers looking to sample some of the finest Italian Ofare, whether it is from the extensive choice of pizzas, pastas, or a dish from the a la carte menu. All food is freshly made on site, using authentic home cooked recipes and fresh produce brought in daily. SIT-IN LUNCHTIME MON-FRI 11.30AM-6.30PM • SAT & SUN 11.30AM-5.30PM PIZZA & PASTA La Vita are delighted to announce * both their Pizza & Pasta lunch menus and Daytime Taster menu. FROM £8.95 Grab a quick lunch at Spuntini between 12 noon and 6.30pm Monday to Friday and 12 noon and 5pm Saturday and Sunday and get a pizza or pasta for as little as £8.95*. We also invite our guests to experience the different SPUNTINI - GORDON ST flavours of Italy by choosing any 3 small dishes from our Daytime Taster Join us in celebrating the arrival of the new menu for £10.99* per person. Spuntini on Gordon Street. PIZZA & PASTA - Monday to Friday £8.95 / Saturday & Sunday £9.95 With it’s perfect central location, boasting a separate bar, cosy, private banquette seating DAYTIME TASTER - Monday to Friday £10.99 / Saturday & Sunday £11.99 and a beautiful mezzanine (with a view across (Not available during the month of December, Mother’s or Valentine’s Day or any High Seasons) the whole restaurant) - Spuntini Gordon Street is perfect for any special occasion, DAYTIME TAPAS from romantic dinners, to group parties alike! SERVED Serving authentic Italian small plates as well as MON-FRI 12 NOON-6PM an extensive selection of classic main dishes, SAT &SUN 12 NOON-5PM the menu is as eclectic as the enchanting decor.
    [Show full text]
  • Roma Ristorante (King William) Menu V32
    Appetizers Gourmet Salads Appetizer Combo 12 Roma Salad 11 Chef Salad 10 A sampling of hot wings, mozzarella fritti, Mixed greens topped with Roma tomatoes, Mixed greens topped with hard boiled eggs, red chicken strips, french fries and onion rings red onions, roasted red peppers, grilled onions, tomatoes, cheddar cheese, turkey and ham chicken and fresh mozzarella with extra virgin olive oil and balsamic vinegar Seafood Salad 12.5 Mozzarella Fritti 7.5 Fresh spinach topped with grilled shrimp, lump crabmeat, feta cheese, roasted red peppers, roma Calamari Fritti 10 Italian Salad 9.5 tomatoes, and red onions with a balsamic vinaigrette Mixed greens topped with Roma tomatoes, Chicken Tenders (6) 7.5 red onions, salami, prosciutto, black and Asian Chicken Salad 10.5 green olives and provolone cheese Romaine topped with chicken, rice noodles, almonds, crisp wontons, oranges and Garlic Bread 5 Caesar Salad 8.5 sesame seeds with Sesame Ginger dressing with cheese 6 Crisp romaine with croûtons and Caesar dressing sprinkled with shaved parmigiano Ahi Tuna Salad 11.5 Bada Bing Shrimp 10.5 Sesame crusted pan seared ahi tuna served 6 Jumbo beer battered fried shrimp Crispy Cobb Salad 12 on a bed of Romaine with crisp wontons and tossed with your choice of our sweet and Mixed greens topped with fried chicken, rice noodles with Sesame Ginger dressing spicy Bada Bing sauce or Bualo sauce bacon, hard boiled eggs, cheddar cheese, tomatoes and onions served with Ranch Filet Salad 14 dressing Mixed greens topped with strips of let mignon, Loaded Fries
    [Show full text]
  • Antipasti/Starters
    ANTIPASTI/STARTERS CARPACCIO ALLA VENETA Marinated in herbs, mustard and red wine, topped with wild rocket, shaved parmesan and aged balsamic. R58 ANTIPASTI EMILIA-ROMANO A traditional Northern Italian appetiser with Parma ham, mortadella, Coppa ham, Italian meatballs, salami, fried squid, roasted peppers, cheese and brushetta. (Sharing board ideal for two) R99 BRUSCHETTA MODO MIO Toasted ciabatta slices topped with chicken pesto and tomato basil. R44 FEGATINI DI POLLO E CALAMARI Chicken livers and calamari in peri peri, lemon and garlic sauce served with hot garlic bread. R54 CALAMARI ALLA GRIGLIA Grilled calamari in either a lemon butter, garlic butter or peri peri sauce. R49 / R84 CODA DI LANGOUSTINES Langoustine tails cooked in olive oil, garlic and chili, topped with parmesan cheese and baked in the pizza oven. R55 LUMACHE AL FORNO Snails doused in garlic butter baked in the pizza oven. * Try with Gorgonzola topping (R12) R47 NIDO DI PROSCIUTO Parma ham parcels filled with Mamma's home-made taglietelle, strips of parma ham, cream and parmesan. R59 MELENZANE ALLA PARMIGIANA Brinjal, mozzarella cheese and tomato. Oven baked. R49 FRITTO MISTO A traditional Italian fried starter or as a main, prawns calamari & zucchini, dipped in batter, fried & served with sauces of sweet chilli & pesto mayo. R59 / R110 DEEP FRIED CAMEMBERT Drizzled with berry balsamic reduction, served with chilli red onion marmalade & thin toast. R52 ZUCCHINI MATCH STICKS Served with fresh lemon & a sweet chill sauce. R45 COZZE DELLA MAMMA Mussels done two ways, available as a main or starter. • cooked in a white wine, rosa tomato, chilli & basil sauce.
    [Show full text]
  • Menu Template.Qxd
    SSaallaaddss SSeeaaffoooodd SSppeecciiaallttiieess Blue Cheese & Peppercorn Parmesan Dressing .50¢ extra. Side of Chicken $3.00 extra. Small Large Served with salad, fresh warm bread & a side of Tossed Salad ......................................................................................................4.50 5.50 linguini or ziti on select entrees Chef Salad ..........................................................................................................5.95 8.95 Antipasto ............................................................................................................5.95 8.95 Shrimp Scampi ..........................................................................................................................16.95 Greek Salad ........................................................................................................5.95 8.95 Shrimp sautéed in olive oil, garlic & wine sauce Chicken Caesar Salad ..............................................................................................................8.95 Shrimp Parmigiana ..................................................................................................................16.95 RROMAOMA Fresh Spinach Salad ....................................................................................................................8.95 Breaded Shrimp baked with tomato sauce and topped with mozzarella Calamari Salad ..............................................................................................................................8.95
    [Show full text]
  • Market Issue 156.Indd
    www.fridayweekly.com.np Every Thursday | ISSUE 156 | RS. 20 SUBSCRIBER COPY 13 February 2013 | @ kmfNu'g @)^( ISSN 2091-1092 9 772091 109009 www.facebook.com/fridayweekly For Due Respect Three different individuals find a common ground to come up with a showcase in order to receive the due respect their profession deserves. Continued on page 2 A Slice of Italy Our love for pizza has grown alongside the other local favorites like momo and chowmein. For one reason or another, this imported dish has seeped into our local eating-out experience—every other eatery in town offers pizzas. Not just that, it has gradually accustomed itself to the Nepali palate. Continued on page 14 Karelian Fascination The hall of Russian Center of Science and Culture at Kamalpokhari was full of enthusiasts assembled for the Russian Ball Dance Show on Friday, 5:30 pm onwards. Named ‘Karelian fascination’, the dance show was an endeavor of the Ball Dance Ensemble “Rhythm” from the Republic of Karelia of the Russian Federation. and Satyam Shrestha Subima Shrestha Models: Continued on page 9 2 Issue 156 | 13 February 2013 Fr!day event For Due Respect — Akriti Shilpakar hen three differ- profession that had given them But here, in Nepal even that is know what a specific dance form ‘Chariya’ is a Nepali classical ent individuals: so much. And so was born Proj- neglected. As a Jazz instructor I really looks like.» dance that will be performed celebrated actor ect Dance. cannot merely ask my students at the program. “Our classical WDeeya Maskey, Jazz to make a turn.
    [Show full text]